Subz ke Shami
Equipment
- Pan
- Frying Pan
- Skillet
- Kitchen Paper
- Paper towel
- Tawa
- Flat griddle
Ingredients
- 100 g Potatoes (2 small), unpeeled
- 100 g French (green) beans
- 150 g Carrots (2 medium)
- 50 g Cauliflower cut in pieces
- 1-2 tablespoons Vegetable oil
- 3 1/2 tablespoons Ghee plus extra for cooking
- 1 teaspoon Coriander seeds
- 100 g Onions (2/3 cup), sliced
- 1 teaspoon Cumin ground
- 1 teaspoon Ginger Paste
- 1 teaspoon Garlic Paste
- 1 teaspoon Amchoor
- 2 tablespoons Cashew Nut Paste
- 1 tablespoon Chironji kernel paste
- 1 teaspoon Chilli powder
- 1 teaspoon Black pepper ground
- 1 tablespoon Coriander ground
- Green cardamom tiny pinch of ground
Instructions
- Cook the potatoes in a pan of boiling water for about 20 minutes, or until soft.
- Then drain and allow to cool.
- When the potatoes are cool, peel off their skins, return to the pan and mash.
- Meanwhile, cook the beans in another pan of boiling water for 5 minutes or until tender.
- Then drain and set aside.
- Cook the carrots in a separate pan of boiling water for about 15 minutes, or until soft.
- Drain and cut into dice.
- Cook the cauliflower in another pan of boiling water for 5 minutes, or until just tender.
- Drain and grate.
- Heat the oil in a frying pan (skillet).
- Lightly fry the potato, beans, carrots and cauliflower.
- Melt the ghee in a separate pan.
- Add the coriander seeds and half the onions and lightly fry until golden brown and crisp.
- Drain on kitchen paper (paper towels).
- Then crumble with your hands and allow to cool.
- Reheat the ghee, add the cumin and stir-fry over medium heat until it begins to splutter.
- Add the remaining onions and lightly fry for about 5 minutes until they are translucent.
- Add the ginger and garlic pastes and stir-fry for another 5 minutes, until the onions are light golden brown.
- Stir in the amchoor, then add the cashew nut paste, chironji kernel paste and the remaining spices and mix well.
- Add the mixture and the fried onions to the vegetables and mix well.
- Divide the mixture into 16 equal portions.
- With damp hands, roll into balls and then flatten to make 2.5-cm / i-inch thick patties.
- Heat the ghee on a tawa or flat griddle or in a frying pan (skillet).
- Working in batches, shallow-fry the patties over medium heat, for about 3 minutes on each side, or until they are evenly brown, turning once.
- Remove with a slotted spoon and drain on kitchen paper (paper towels).
Video
Nutrition
Serving: 16gSodium: 11mgCalcium: 13mgVitamin C: 5mgVitamin A: 1651IUSugar: 1gFiber: 1gPotassium: 110mgCholesterol: 8mgCalories: 64kcalSaturated Fat: 3gFat: 5gProtein: 1gCarbohydrates: 4gIron: 1mg
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